Lean chicken cutlets ROCK, and they're even more fun when they're stuffed. (You know it's true.) Check out these new chicken recipes. We turned the volume up to 11 on the flavor dial!

HG Pop-Up Tip! To pound a chicken cutlet (as called for in these recipes), lay it between two pieces of plastic wrap on a clean and dry flat surface -- or place it in a sealable bag, squeeze out the air, and seal. Using a meat mallet, pound the cutlet until it's uniform in thickness. Start with the thickest point, and then even out the rest. Tada!

Directions: Preheat oven to 350 degrees. Spray a baking pan with nonstick spray and set aside.

Place cereal in a sealable plastic bag and, removing as much air as possible, seal. Using a meat mallet (or other heavy utensil), carefully crush cereal to a breadcrumb-like consistency through the bag. Add garlic powder, onion powder, and cayenne pepper, and shake to mix. Set aside.

Place chicken cutlet flat on a clean and dry surface; season with salt and black pepper. Spread the upward-facing side with cheese and evenly top with chopped jalapeño. Carefully roll up the cutlet over the filling. If needed, secure with toothpicks. Lightly cover all exposed areas of the chicken with egg substitute. Using your fingers or a spoon, evenly coat with breadcrumb mixture.

Place chicken roll in the baking pan. Cover the pan with foil, and bake in the oven for 20 minutes.

Carefully remove foil and return pan to the oven, uncovered, to bake until chicken is cooked through, about 15 minutes.

Directions: Preheat oven to 350 degrees. Spray a baking pan with nonstick spray and set aside.

Prepare broccoli and cheese sauce according to package instructions. Once tray is cool enough to handle, stir in cheese wedge, breaking it into pieces as you add it. Mix well.

Place chicken cutlets flat on a clean and dry surface, side by side; season with salt and black pepper. Evenly spoon cheesy broccoli into the centers of the cutlets. One at a time, roll up cutlets around the filling; secure with toothpicks, if needed.

Place chicken rolls in the baking pan. Cover the pan with foil and bake for 20 minutes.

Carefully remove foil and return pan to the oven, uncovered, to bake until chicken is cooked through, about 15 minutes.

Directions: Preheat oven to 350 degrees. Spray a baking pan with nonstick spray and set aside.

Place cereal in a sealable plastic bag and, removing as much air as possible, seal. Using a meat mallet (or other heavy utensil), carefully crush cereal to a breadcrumb-like consistency through the bag. Add 1/2 tbsp. Parm-style topping, as well as the Italian seasoning, garlic powder, and onion powder. Shake to mix, and set aside.

Break string cheese into thirds and place in a blender or food processor -- blend at high speed until shredded/grated. (Or tear into pieces and roughly chop.) Set aside.

Place chicken cutlet flat on a clean and dry surface; season with salt and black pepper. Evenly place stewed tomatoes in the center of the cutlet and sprinkle with string cheese shreds and remaining 1/2 tbsp. Parmesan topping. Carefully roll up cutlet over the filling. (It will be STUFFED! Don't worry if it doesn't look perfect.) If needed, secure with toothpicks. Lightly cover all exposed areas of the chicken with egg substitute. Using your fingers or a spoon, coat with breadcrumb mixture.

Place chicken roll in the baking pan. Cover with foil, and bake in the oven for 20 minutes.

Carefully remove foil and return pan to the oven, uncovered, to bake until chicken is cooked through, about 15 minutes.

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*The PointsPlus® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark.